RECIPE - Nicola's Vegie-Juice-Pulp CakeLooking at the bright green, dry solids left after my vegie juice today got me thinking. Not liking to waste a thing, I put together a cake that used up the leftovers in a very delicious way as it turned out. It's not a super health cake, just a type of variation on a traditional carrot cake. The walnuts are just pressed onto the raw batter before baking so take on a nice toasted taste. Icing is optional.The finished cake was a bit of an alarming shade of green but don't be put off by that.

Icing (Optional) Juice of one lemon Zest of one lemon 3 tablespoons of organic coconut oil or butter ¾ - 1 cup icing sugar(Could also use some cream cheese)

Method

Pre-heat oven to 170C. Grease a 20cm spring form tin with coconut oil or butter, line with baking paper. Beat oil, eggs and sugar until pale and thick. Add vegetable pulp and orange, mix well. Add dry ingredients and mix gently until combined. Add ¼ - ½ cup of water if the mix is to dry. Should be a wet-ish batter. Put mixture into the prepared tin. Scatter walnuts on top, press gently into the mixture. Bake at 170C for ¾ - 1 hour, until it springs back to the touch. Cool on a wire rack completely before icing. The icing may go liquid in the heat because of the coconut oil so keep in the fridge in that case.

Tender, barbecued oyster blade steak - I love the flavour of this cut. It's a bit gristly but I love the chew too. The secret is to rest it for 10 minutes or so, covered. I often like to then slice it, like the Italian tagliata di manzo, it's beautiful to eat like this. You can serve with a lemon wedge, rocket leaves and shaved Parmigiano-Reggiano.

Here I've served it with a mountain of fresh, organic, steamed greens, fresh herbs and spring onions - with soft cooked garlic and organic olive oil, salt & pepper. Fresh peas, because I love them, and, the best ever thing to have with every meal, especially meat... Homemade, organic sauerkraut.